Lentil Pot Pie with Cornbread Crust
Hearty lentil and veggie pot pie with a fluffy jalapeño cornbread crust topping.
Ingredients
Filling
- 2 tbsp Olive Oil
- 1 Large Yellow Onion, diced
- 2 Medium Carrots, sliced into rounds
- 3 Celery Stalks, diced
- 8 oz White Mushrooms, sliced
- 2 cloves Garlic, minced
- 1.5 cups Cooked Brown Lentils, can sub for 1 can of lentils, drained and rinsed
- 1 cup Frozen Corn
- 1 cup Frozen Peas
- ¼ cup All-Purpose Flour
- 1 cup Vegan Chicken Broth, any veggie broth works
- ½ cup Soy Milk
- 2 sprigs Rosemary, finely chopped
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- ½ tsp Paprika
Cornbread Topping
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tbsp Cane Sugar
- 1 tsp Sea Salt
- ¼ cup Olive Oil
- 1 ¼ cup Soy Milk, Add more by the 1/4 cup if too thick
- 1 tbsp Apple Cider Vinegar
Toppings
- 1 Jalapeño, thickly sliced
- Fresh Parsley, finely chopped
Instructions
Make the Filling
- Preheat your oven to 400°F.
- Heat the olive oil in a 12-inch cast iron skillet over medium heat.
- Add the onion, carrots, celery, and garlic. Cook for 6–7 minutes until softened.
- Add the mushrooms and cook for about 10 minutes, stirring occasionally, until they've released their moisture and reduced in size.
- Stir in the cooked brown lentils, peas, corn, rosemary, salt, pepper, and paprika.
- Sprinkle the flour over everything and stir for about 1 minute.
- Slowly pour in the vegan chicken broth and soy milk while stirring continuously.
- Simmer for 5–10 minutes until the filling becomes thick, creamy, and similar to a chowder.
- Remove from the heat.
Make the Cornbread Crust
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Add the soy milk, avocado oil, and apple cider vinegar.
- Mix just until combined. If the batter seems too thick to spread easily, stir in another ¼ cup soy milk. Add a little more if needed until the batter is thick but spreadable. Refer to the video in the blog post for a visual.
Assemble
- Spoon the cornbread batter over the lentil filling.
- Use the back of a spoon to gently spread it across the surface.
- Arrange the jalapeño slices over the top.
Bake
- Bake for 25–30 minutes, or until the cornbread is deeply golden and cooked through.
- Sprinkle with fresh parsley and let the pot pie rest for 10 minutes before serving.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm individual portions in the microwave or place the skillet back in a 350°F oven until heated through.